HELLOOO FRIENDS! WELCOME BACK TO MY BLOG! Its finally time for fall, and winter is coming. So what better thing to do than eat fall foods, and relax?
Fettucine with sausage and Kale.
- 1 pound fettuccine
- 1 pound spicy italian sausage, removed from casing
- 1/2 cup heavy cream
- 1 large bunch kale, trimmed and coarsely chopped
- 1/2 cup grated parmesan
In large pot of boiling, salted water, cook pasta until al dente; drain. In large skillet, cook sausage over medium-low until browned, about 7 minutes. Add 1/2 cup water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan.
2. Pumpkin Quesadillas
- 2 cups canned pure pumpkin puree
- 1 teaspoon ground cumin
- 8 8 inches flour tortillas
- 4 ounces goat cheese, crumbled
- 1/2 cup chopped walnuts, toasted
- 1/4 cup vegetable oil
In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges.
3. Carrot and Apple Salad
- 2 tablespoons honey
- 2 tablespoons walnut oil or EVOO
- 2 tablespoons fresh lemon juice
- 1 green apple, cored and thinly sliced
- 2 carrots, peeled and cut into coins
- 1/2 cup walnut pieces, toasted
In large bowl, whisk honey, oil and lemon juice; season. Toss apple and carrots with dressing. Sprinkle with nuts
4. Spicy Creamed Corn.
- 1 16 ounce bag frozen corn
- 1 jalapeno, minced
- 1 shallot, minced
- 4 tablespoons butter
- 3/4 cup heavy cream
Preheat oven to 400 degrees. Roast corn in pan, stirring, 25 minutes. Cook jalapeño and shallot in butter over medium, 3 minutes. Add cream and corn; cook, 3 minutes. Season.
COZY FALL COMFORT FOODS!🍭🍕
3 ½ lb(s) russet potatoes
2 Tbsp kosher salt
2 cups (16 fl oz) half-and-half
6 cloves garlic, crushed
6 oz grated Parmesan
1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
3. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
-Meatballs and Spaghetti
- Place sauce in a large saucepan and simmer over medium heat.
- In large bowl mix beef, eggs, crumbs, parsley, garlic, salt and Parmesan.
- Shape into 18 meatballs.
- Place meatballs in simmering sauce.
- When sauce returns to a simmer, cover and cook 30-35 minutes (or more!) till cooked through.
- Serve sauce and meatballs over warm spaghetti.
-Healthy Grilled Cheese.
- 1 tsp Extra-virgin olive oil
- 4 Slices Gluten free whole grain bread
- 2 Oz Parmesan cheese sliced
- 1/4 Cup Canned pumpkin puree
- 2 Tbsp Garlic Herb Sabra Spreads
In a large pan, heat the olive oil on medium heat.
Divide the cheese between 2 of the slices of bread.
In a small bowl, stir together the pumpkin and Sabra spreads. Divide between the two cheese-covered slices of bread and gently spread out evenly. Top with as much as spinach as you’d like, and cover with the other slice of bread, gently pressing it down to adhere it to the hummus/pumpkin combo.
Place the sandwiches into the heated pan, cover with a tight-fitting lid, and cook until toasty and golden brown and the cheese begins to melt, about 2-3 minutes. Watch closely so they don’t burn!
Use a spatula to carefully flip each sandwich over and cook until the alternate side is crunchy and golden.
-Pumpkin Spice Pancakes
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp each nutmeg, all-spice & ginger
Pinch of sea salt
1/4 cup pure pumpkin purée
1 Tbsp maple syrup
1 cup almond milk
1-3 Tbsp vegan butter for cooking
1. Heat a non-stick pan to medium/medium-low and pre-heat oven to 200°F. You’ll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
2. In a mixing bowl combine the flours, spices, baking powder and sea salt together with a fork. Add pumpkin purée, maple syrup and almond milk, and whisk together until well combined.
3. Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. Scoop batter into the centre of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that’s when you flip it. It’s approximately 2 minutes per side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.
4. Serve with more vegan butter and real maple syrup.
-Vegan Chocolate Chip Banana Bread
1 Tbsp ground flax
3 Tbsp water
1 1/2 cups spelt flour (or whole wheat flour)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp cinnamon
2 ripe bananas
2 tsp vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut sugar
1/3 cup non-dairy milk
1/2 cup vegan chocolate chips
1/2 tsp coconut sugar, for topping (optional)
1. Pre-heat your oven to 375°F.
2. Whisk together ground flax and water. Let it sit in the fridge for 15 minutes to thicken.
3. Meanwhile in a large mixing bowl, combine flours, baking powder, sea salt and cinnamon. Stir with a fork until well combined.
4. In a separate mixing bowl mash the ripe bananas to a puree. Then add in vanilla extract, melted coconut oil, non-dairy milk, coconut sugar, and the thickened flax mixture. Stir together until well combined.
5. Add the wet mixture to the bowl of dry ingredients and gently fold together until just combined, careful not to over mix. Fold in the chocolate chips.
6. Transfer the mixture to an 8 x 4″ bread pan greased with a small pea size amount of coconut oil. Sprinkle 1/2 tsp coconut sugar on the top (optional).
7. Bake at 375°F for 50-55 mins. Stick a long skewer or toothpick in the centre to check if it’s done. It should come out relatively clean. Allow the banana bread to cool out of the pan on a rack before cutting into slices or wrapping.
THANKS FOR READING! RELAX AND ENJOY❤️